With this machine, a baker turns his dry bread into flour

FIGARO TOMORROW – The Crumbler, invented by a Bordelais cantor of the anti-gaspi, is used by twenty French bakeries to stop wasting their bread.
In partnership with It's a neighborhood bakery like any other, in appearance. At the foot of the hill Montmartre, in the 18th arrondissement of Paris, the baker takes out his bread oven. Six beautiful loaves of more than one kilo each, well gilded. But these breads are not quite like the others. Sébastien Hayertz made them with a flour of a new kind, made from unsold crushed breads. Crumbler – Watch on Figaro Live It is thanks to the machine called the Crumbler that the Raphaëlle bakery manages to make its bread the day before a kind of breadcrumbs, which it serves as a flour to make "recycled" bread. Called the Phoenix – the one that is reborn from its ashes – this bread that he sells is half made of recycled flour and half of a traditional flour. "I dry the bread in the oven, which develops the taste. After grinding the dry bread in the Crumbler, I mix 2 kilograms of breadcrumbs with two kilograms of traditional flour. I hydrate and I cook 50 minutes (against 20 minutes for a baguette), so that the yeast is cooked, so the bread is more digestible, "says the baker who uses this innovation for two weeks. Certainly, the bakery Raphaëlle will continue to give unsold associations, including the Carillon relies on traders to help the homeless. But he will always remain. That is a loss of 10% on average of turnover. "It's not just the financial interest that motivated us. We are interested in investing in a zero waste approach. We try to educate our children in a sustainable development approach and we already do sensitization workshops for the children of the school opposite, "says the boss of the bakery which is located a hundred meters from An investment The machine, which costs two thousand euros to buy, should be quickly depreciated. Because this bread of one kilo, which sells 7 euros, does not miss trumps: more digestible, it is also preserved longer. "As soon as we talked about it on Facebook, we had many customers come to us," says the baker. "The concept will please my daughter a lot," says Madeleine, a client who came to get her daily bread. Today, about twenty bakeries are equipped with the Crumbler in France. This is the Bordeaux Franck Wallet, the inventor of the machine, which is the initiative of this project, called the Escaped Recipes. After a two-year Paris-Beijing trip by bicycle to raise awareness of sustainable development in schools, Franck Wallet worked as a planner for four years. "But I was missing something in terms of commitment," he says. It was by collecting bread for Eating Heart that he realized that there was still some left. His thing was the French toast. He did it with the unsold goods that he picked up from the Bordeaux bakeries and distributed it around him. "The problem is that my scale is too limited and it is difficult to encourage bakers to make French toast because it does not last long and it is especially good hot".

Escaped recipes were part of the participative budget of the city of Paris. Caroline de Malet Franck Wallet made this discovery while doing experiments at home: "by grinding dry bread, I recover a powder with a much greater potential than the French toast". This flour is easy to preserve and allows a multitude of recipes. His idea, born in 2016, made his way in the framework of a start-up called Expliceat, incubated within the business incubator Anabase in Bordeaux, created on its own funds (its savings) with the help of the Ademe, from the New Aquitaine region and Bordeaux Métropole. In a very pragmatic way, the inventor had his machine manufactured by an industrialist before offering it for sale to bread professionals from mid-2017. One of the projects of the participative budget of the city of Paris "There are 30 000 bakers in France: the potential is real". By passing through the chambers of trades, this cantor of anti-gaspi manages to reach the professionals most aware of waste. For independent bakers the small model, supermarkets, catering chefs and industrial bakeries the large model, able to grind whole chopsticks. His project Recettes Evadées was even selected as part of the participative budget of the city of Paris, which allowed him to reap a grant of 5,000 euros. What to make and send three machines to provide free trial for six months at three Parisian bakeries. Escaped recipes win ecoresponsible buffets Beyond bread, most bakeries make many recipes for biscuits and other flour-based products with this second-hand flour, to which the Expliceat start-up trains them. "The idea is to make them value-added products, a little like the almond croissant," says Franck Wallet. The latter, who has made the fight against waste his battle horse, is not content to live his invention. With his team of three, he provides eco-friendly buffets in Paris and Bordeaux – including products made from this flour from bakeries partners – and advice on food waste. If its turnover reaches about 100,000 euros for this first year of operation, the inventor does not pay wages yet. But as its growth is, by its own admission, "exponential", it may be the case next year.
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